Grilled Peking Duck
Recipe

Quick tips & how to cook instructions & ingredient information

4 c Water 1/2 c Soy sauce 1/4 c Honey 2 tb Turmeric 3 Garlic cloves crushed 1 ts Ginger, ground 1 Duck (5 lb) In a wide shallow pan or large deep skillet, combine all ingredients e cept the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the hot soy mi ture in the sink. Holding the duck by the handle over the pan, ladle hot soy mi ture on all sides until the skin has a cooked look. Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over a pan and refrigerate overnight. Pour leftover mi ture in an oven proof saucepan. Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill cover and grill for 1 1/2 to 1 3/4 hours using over deep drip pan containing 1/2 water. Place soy mi ture over direct coals and boil to reduce by half. Strain soy mi ture through a fine sieve and serve with duckling.